By Cole :: October 24, 2004 @ 12:40 PM
• 1 cup lentils, washed and soaked overnight in 1 cup water
• 4 cups water
• 1 large tomato, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 11/2–2 TB curry powder
• 1 tsp salt
• 1/2 cup chopped cashew nuts
• 3/4 cup plain nonfat yogurt
• prepared brown or white basmati rice
Simmer the lentils in 3 cups water, partially covered for 20 minutes. Add the tomatoes, onions, garlic, and curry powder. Simmer for half hour more, covered. Add salt and cook, uncovered for 2 more minutes. Serve over brown or white basmati rice. Top with cashew nuts and a dollop of yogurt.
Notes: Not necessary to soak the lentils overnight. Use a combination of sweet and hot curry for best results, vindaloo curry also excellent. Serves well over bulgar.